Thai Prawn Curry

Aside from curries being full of flavour and very tasty, one of the reasons why I love them is because generally, they are very simple to make and include basic ingredients. Curries are also good to make towards the end of the week where you can just chuck in veggies or remaining bits of food you have left and it still looks and tastes amazing.

This curry took 20 minutes in total, including prepping time too. I made this quite mild so if you like more spice add more curry paste into it. I got my ingredients from Tesco and they came to a total of: £6.10 (for 3 servings)

INGREIDENTS: for 2/3 portions, depending on portion size

1 mug of rice(wholegrain)

1 teaspoon of pilau rice seasoning

200g pack of cooked prawns

1 tablespoon of oil

3 teaspoons of thai red curry paste

½ 400g tin of coconut milk

175g/200g pack of mangetout and baby sweetcorn, both cut in half lengthways.

STEP BY STEP-

1) Cook the rice, once it starts to boil add the pilau rice seasoning and then cook for 20 minutes with the lid on.

2) Place the prawns on some kitchen paper to absorb extra moister from them

3) Heat the oil in a frying pan, add the curry paste and heat for 3o seconds, stirring constantly.

4) Add the coconut milk and baby sweetcorn, cook on a medium heat for 6-7 minutes, you should see the sauce starting to thicken.

5) Add the prawns and mangetout and cook for another 5 minutes or simmer until the rice is ready.

6) Serve with the curry on top of the rice.

NUTRITIONAL INFORMATION:

per portion

Calories carbohydrates protein fats

338 39g 21g 10g